Pumpkin Hot Cakes

When I was growing up, my dad made Sunday Breakfast. It was usually Hot Cakes with Sausage or Bacon. He made small cakes we called "silver dollars". We ate them with maple syrup and butter, rounding out the meal with a glass of Extra Rich Milk. (That's milk with cream added to it!) No worries, I guess, about calories back then!
These Hot Cakes are a bit different than the ones I grew up with. Pumpkin, apples, and nuts make these perfect for a fall morning. Or have them like we did, for dinner! (Yes, another pumpkin recipe. I can't help it, it's my favorite fall flavor.)

These are so easy to make, and the soft texture contrasts nicely with the crunchy nuts.

And I love these thrifted (Value Village) brown transferware dishes. The fringed napkins were also thrifted, and one of these days, I'm going to do a little embroidery on them. (Or not.)

Pumpkin Hot Cakes

1 Cup of your favorite dry pancake mix (the kind you just add water to)

1 Cup canned pumpkin

1 Cup grated apple

1 Cup toasted pecans, chopped

2 Cups milk

1 teaspoon cinnamon

Mix ingredients, adjusting milk to a thick but almost pourable consistency. Cook on a lightly greased hot griddle or pan over medium high heat. Flip when bubbles appear on surface. Serve immediately with maple syrup and butter or with vanilla yogurt.

Make it a wonderful day!